Obviously your main source of ginger shouldn’t be in a cookie, but it’s always nice to get some healing food benefits whatever you’re eating. Even cookies shouldn’t be considered junk food, actually “junk” by nature is not something we should consider eating..but that’s none of my business. 😉

Arrowroot, almonds, pastured butter and rapadura make up the rest of the ingredients.

Arrowroot is a nutritious food obtained from the fleshy root stock of a tropical American plant. It is an easily digested food well fitted for infants and convalescents. It was once widely used in baby formulas having shown it agreed with babies better than any other starch or sugar. The reason being that it is the only starch with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body. Royal Lee, DDS Journal of the National Academy of Research Biochemists

I use arrowroot for gravies, custards, any recipe that calls for corn starch, and even when I make puppy chow! I love knowing the health benefits and considering that I have three little kids that benefit greatly from arrowroot instead of gut damaging corn starch, it’s such a great and easy switch! I’ve also noticed that many small town grocers usually have it in stock these days. The more we demand healthy food and vote with our dollar the more the grocers will supply it! 😀

But on to the recipe! You can get all the ingredients from the list below as well.

(Please note that these are affiliate links, by purchasing anything through these links I make a small commission at no additional cost to you, thanks for your support! Also, from Black Friday to Christmas I will be donating all of my affiliate sales commissions to our church, who go above and beyond helping the the less fortunate all year long!)

Almond Flour (For maximum health benefits it is best to buy raw almonds and soak to neutralize the phytic acid. However I dont have a food processor to make said almonds into a flour, and since I don’t make these often I just buy almond flour. If you consume almond flour regularly that would be a worthy investment for sure! Best of the best and my personal recommendation is this vitamix, but this ninja pro has great reviews and is a more affordable option.

Gingerbread

I’m a sucker for picturesque old-fashioned “chestnuts roasting by the open fire” kind of traditions. And gingery, spicy, sweet gingerbread is high on the list. I never actually had gingerbread, that I can remember anyways, growing up. We had ginger snaps and molasses cookies and they are one of my favorites, and this gingerbread recipe is a favorite of my own children. It is gobbled up almost single handedly by them. They actually prefer it over my amazing brownies. Jokes on them because there’s less sugar in these. *Snickers*

Keep in mind this is a recipe for gingerbread and not gingerbread men. Although I used a cookie cutter and cut out a few men for fun. For the record they eat the gingerbread a little faster than the gingerbread cut out men, as they usually have a lengthy conversation with their temporary friend as they tear apart his limbs. To each their own.

This is the Nourishing Traditions recipe for gingerbread. It calls for spelt, kamut, or whole wheat flour and soaks it over night. If you’re wondering why you should soak it before continuing on to the recipe read here about soaking grains and more about a traditional food diet here.

We often use this recipe for our winter ‘tea time’ snack. It goes along wonderfully with hot tea, hot cocoa, eggnog and the likes!

Did you grow up eating gingerbread? Does it seem like something you hear about, but most people usually skip over or is it a little detail that brings back fond memories in your Christmas cookie memories?

Print

Gingerbread

Servings16

Ingredients

2 2/3cupsground spelt, kamut or whole wheat flour

2cupsbuttermilk, kefir, or yoghurt

3/4cupsoftened butter

3 tbspfreshly grated ginger

2/3cuprapadura (organic cane juice sugar)

1/3cupmolasses

1tspcinnamon

1/2tspnutmeg

1/4tspcloves

1tsppowdered ginger

1tsp dry mustard

1/2tsp sea salt

2tsp baking powder

Instructions

Soak flour with buttermilk, kefir or yoghurt for 12 to 24 hours in a warm place. (Those with milk allergies may use 2 cups water with 2 tablespoons whey, lemon juice, or apple cider vinegar in place of buttermilk kefir or yoghurt.) Cream rapadura, butter, molasses and eggs. Blend in remaining ingredients and blend this mixture with the soaked flour mixture.

Brownies

the good the bad and the ugly

I grew up eating home cooked meals and desserts from scratch instead of out of a box. We still used white flour and sugar and ate out of boxes and cans though, too. Now that I know not only what most of those things have in them, but also the companies they support, it’s a lot easier to avoid them. However, i’d be lying if I said I don’t miss the nights where my dad would bring home 20 frozen chicken pot pies( whaaa, split by 13 people that’s not that much). I’ll never know if it was the msg or the nostalgia of being surrounded by family in a bustling kitchen, that tasted so good.

Since Ive discovered Dr. Weston Price and his book, Nutrition and Physical Degeneration, and started my journey to real and nourishing food; i’ve been on a mission to revamp all those childhood recipes, actually any recipe I come across and feel the need for. And brownies have been, are and always will be one of my comfort foods. They remind me of my grandparents, they remind me of home and childhood. They remind me of our family reunions and camping trips. They remind me of cross country sleep overs during high school, and making mug brownies in a microwave during college. *shudders* . They were oh so good though.

So it’s only natural with all of my brownie making/tasting experience(box brownies included), I should create my very own original recipe. These babies crinkle on top and sparkle all the way down your esophagus. (I haven’t proved this, but I can feel it.) You’re welcome.

My “cake style brownie” hating “brownie snob” husband approves of these fudge brownies. And the first time I made them he didn’t know they were made with coconut flour. He was just raving.Raving! I tell you no lies! I couldn’t believe it. And the reason I couldn’t believe it is because since we’ve been married(6years) I followed fudge brownie recipe after recipe for him to only tell me they tasted like cake brownies. That’s a lot of years of brownie rejections. It was a tough time in our marriage, but we’ve persevered and beat the odds together. You sugar conscious people(me) want to know the secret? Well I don’t know every brownie secret, but a pretty big one is the sugar. I usually use 1/4 of the sugar that most recipes call for…therefore fudging up all attempts at fudge brownies. Pun intended. Since these have so much sugar, I still usually do cut the sugar, and save the full recipe for extra special hyggelig moments. Make it as you will, but I warned you. For fudge sake…just give it some shugah. Are you for team cake brownie or team fudge brownie? Have you tried this recipe? Let me know in the comments!

Coconut flour fudge brownies

fudgey brownie goodness made with pastured eggs, coconut flour and sucanut. They even crinkle on the top.

Course
Dessert

Cuisine
American

Ingredients

1cup butterpastured

2 cupssucanut/cane sugarorganic

5 eggspastured

1/2tbsppure vanilla extract

1/3cupcoconut flour

3/4cupcocoa or cacoa powder

1tspsea salt

3/4cupchopped nuts (opt)

Instructions

Preheat oven to 350. Butter a glass or stone 9x13 baking pan. Melt butter. Mix in sugar. Add eggs one at a time to mix well. Add vanilla extract. Add cocoa, coconut flour and salt to batter and beat with a whisk. Let it sit a few minutes for the coconut flour to absorb the liquid. Add optional nuts. Pour into prepared pan and cook for 20-25 minutes.

Let cool, or eat warm out of pan after kids go to sleep. Note, if eating out of pan while still warm, it is recommended to start in the middle.